Asparagus, Wild Leek & Fromange Blanc Omelette
Northern Michigan Recipe: The Intentional Minimalist utilizes local produce in her Asparagus, Wild Leek & Fromange Blanc Omelette
Associated Recipes: Brunch at the Cottage, Farm Fresh Eggs, Farmers Market Feast, Picnic at the Lake, The Asparagus Arrives!
Category: Appetizers, Breakfast and Brunch, Lunch, Main Course, Side Dishes
By: Kristin Celeste Shroeger
Photographer: Kristin Celeste Shroeger
Northern Michigan Recipes: The Intentional Minimalist blogger Kristin Celeste Shroeger celebrates fresh Northern Michigan produce in this healthy, energizing omlette. Local ingredients like Leelanau Cheese and 9 Bean Row asparagus feature in this Up North recipe!
Look for more of Kristin's fresh and tasty recipes on her blog The Intentional Minimalist
Ingredients
9 Bean Rows local eggs
9 Bean Rows local wild leeks
9 Bean Rows asparagus
9 Bean Rows thyme
Leelanau Cheese fromange blanc
Wild leek infused olive oil (recipe link)
Preparation
Slice two leek whites, leek greens and two asparagus stems per omelette. Warm one half teaspoon oil in pan, add leek whites and asparagus, cook for two minutes and remove from pan. Remove thyme from stems and mince. Add two-three egg whites to pan per omelette, cook a few minutes until sides have firmed. Flip over omelette, add one-two tablespoons cheese, leek whites, asparagus, leek greens, one eighth teaspoon thyme and cook for another minute or two. Plate omelette by folding over egg whites and top with a few thyme leaves.
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